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I got my oven and I conquered my first (almost) from scratch recipe! Last weekend, I went to one of my favorite restaurants in our neighborhood–aptly named Le Cafe–and had a tarte salee, which is sort of like a quiche, but lighter.

Empowered by my new oven, I decided to try to re-create the tarte. It was super simple and didn’t take long at all — the filling nothing but leeks, eggs, milk, cream, and mustard.

Here’s the tart before I poured the egg and cream mixture on top:

You may be wondering how I made the delicious-looking, lightly browned crust you see. Well, I’ll admit it, I didn’t. I’m still building up my kitchen so don’t have a rolling pin (or flour, for that matter), so I bought some pate brisee dough from our local market. Next time, though, I’m going to try this recipe for an olive oil tart crust.

Lastly, I sliced a piece of crottin cheese to put on top of the uncooked tart. Crottin is a goat cheese, but it is tangier and a bit more firm than the typical goat cheeses you find in the U.S.

Lastly, while this was baking I took about 1/2 piece of proscuitto, cut it in little pieces and crisped it up in a skillet. This went on top of the cooked tart.

The final result was glorious. It was hearty but not too heavy. A nice texture, with rich flavors. Perfect served alongside a big green salad. It is easily re-heated and it just as wonderful (maybe even better?) the next day.

About me

I'm a Certified Health Coach with additional training in the psychology of eating. Based in New York City and Paris, I work with women around the world to redefine their relationship with food and eat more intuitively.

Contact me

Interested in learning more about how you can improve your diet and reclaim your relationship with food?

Contact me at hadleyseward@gmail.com to schedule a complimentary 45-minute consultation.

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